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Ken Wingard’s Russian Tea Cakes

Ken Wingard’s Russian Tea Cakes

Ingredients
  • 1 cup butter, softened
  • 1/2 cup confectioners’ sugar, plus more for dusting baked cookies
  • 1 teaspoon vanilla
  • 1 3/4 cups all-purpose flour, plus more for dusting hands
  • 1 cup pecans, finely chopped


Directions:


  1. Preheat oven to 275 degrees.  

  2. Cream the butter and sugar together until smooth. 

  3. Beat in the vanilla and gradually add the flour.

  4. Mix in the pecans.

  5. With floured hands (or chill for a few minutes), take about 1 tablespoon of dough and shape into a ball.

  6. Continue to dust hands with a little flour as you make more cookies. 

  7. Place on baking pan and bake about 40 minutes or until golden brown.

  8. When cool enough to handle and still warm, roll in additional confectioners' sugar.              

  9. Cool on wire rack.  Makes about 2 ½ dozen cookies

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Visit Ken Wingard at www.KennethWingard.com and follow him on Twitter @KennethWingard.


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